IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil
“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious
Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor.
Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table.
With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.

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Assil, Reem

Penguin Random House Distribution

Potter/Ten Speed/Harmony/Rodale

Random House Digital Inc.

Clarkson Potter/Ten Speed

Penguin Random House LLC

United States, United States of America

First edition, California, 2022

1. edition, New York, 2022

1, 20220419

SoftArchive

sources:
9781984859075

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A collection of 100 bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil “This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums ONE OF FOOD52’S MOST ANTICIPATED COOKBOOKS OF 2022 Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor. Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table. With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.

A Collection Of 100 Bright, Bold Recipes Influenced By The Vibrant Flavors And Convivial Culture Of The Arab World, Filled With Moving Personal Essays On Food, Family, And Identity Mixed With A Pinch Of California Cool, From Chef And Activist Reem Assil Arabiyya Celebrates The Alluring Aromas And Flavors Of Arabic Food And The Welcoming Spirit With Which They Are Shared. Written From Her Point Of View As An Arab In Diaspora, Reem Takes Readers On A Journey Through Her Palestinian And Syrian Roots And How They Have Inspired Her Recipes For Flatbreads, Dips, Snacks, Platters To Share, And More. With A Section Specializing In Breads Of The Arab Bakery, Plus Recipes For Favorites Such As Salatet Fattoush, Falafel Mahshi, Maklouba, Hummus Awarma, Arabiyya Showcases The Origins And Evolution Of Arabic Food And Opens Up A Whole New World Of Flavor. Alongside The Tempting Recipes, Reem Shares Stories Of The Power Of Arab Communities To Turn Hardship Into Brilliant, Nourishing Meals. Reem Then Translates This Spirit Into Her Own Work In California, Creating Restaurants That Define Hospitality At All Levels. Yes, There Are Tender Lamb Dishes, Piles Of Fresh Breads, And Perfectly Cooked Rice, But There Is Also Food For Thought About What It Takes To Create A More Equitable Society, Where Workers And People Often At The Margins Are At The Center. Reem's Glorious Dishes Draw In Readers And Customers, But It Is Her Infectious Warmth That Keeps Them At The Table. With Gorgeous Photography, Original Artwork, And Transporting Writing, Reem Helps Readers Better Understand The Arab Diaspora And Its Global Influence On Food And Culture. She Then Invites Everyone To Sit At A Table Where All Are Welcome.

Celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, the author takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites, she showcases the origins and evolution of Arab cuisine

A James Beard Award semifinalist and California bakery owner highlights the origins and evolution of her native Arabic food with inspired recipes for flatbreads, dips, snacks, and platters including hazelnut-praline baklava Rolls with milk and honey and chile-onion-stuffed falafel

2023-05-22